Handbook of Fine Chemicals, Vitamins, Amino Acids and Proteins

Contents: 1. The constitution and synthesis of the Amino Acids. 2. The isolation of the amino acids from proteins. 3. The preparation of amino acids and proteins. 4. Methods of analysis and reactions of the amino acids and proteins. 5. The relation of the amino acids to products of biochemical importance. 6. Peptides, peptidases, and diketopiperazines. 7. The chemical constitution of the proteins. 8. Production of protein isolate from groundnut (Peanut). 9. Studies on the nutritive value of processed protein food based on oil seed meals fortified with vitamins and minerals. 10. The group of vitamins A. 11. Vitamin B1 - Thiamin. 12. Vitamin B2-Riboflavin. 13. Vitamin B6 - Pyridoxin. 14. Vitamin C - Ascorbic Acid. 15. Effect of different treatments on vitamin C and microbial sterility of canned drumstic (Moringa Oleifera). 16. The group of vitamins D. 17. The group of vitamins E. 18. Vitamin H - Biotin. 19. The group of vitamins K. 20. Vitamin P.

"The aim of this book is to present in a single volume an up to date account of the manufacture of fine chemicals, vitamins, Amino Acids and proteins. The book includes several new information which comprise important threads in the industry's total fabric.

This book contains the constitution and synthesis of the Amino acids, the isolation of the Amino Acids  from proteins, the preparation of Amino Acids, and proteins, vitamins and fine chemicals with method of analysis and reactions etc.

The book is very helpful for new entrepreneurs, technocrats, researchers, institutional libraries etc."